The Cooking Runner

The Grinch who stole my egg sandwich and meatballs…

If you live in the Grand Rapids area, are free Dec. 16, 2012, and want to support Wounded Warrior …. Come out and run or walk the Whoville 5k! Check out the website…http://www.whoville5k.com/ . Best part about the race????? A LONG SLEEVE PATAGONIA TECH SHIRT!!

Sasha and I went for a run this morning, and Sasha got a compliment from a friendly police officer. That made her day!!! I think it made up for the fact I made her run 4 miles straight without a swimming break in the middle. I Have to say, there is just something super awesome about running in the fall… I love it!

After I got back from my run, I had my second breakfast…oh was it so good!!! Fogarelli’s Import Market in Traverse City has all these amazing Italian meats and The Cheese Lady, well, nothing short of amazing. So I have prosciutto,  aged provolone, and fresh farm eggs from Knot Yet Farms. The end result is a egg sandwich from heaven…

So I found this awesome jewelry box idea on Pinterest….um, yeah, it looked like a good idea! I went to Hobby Lobby and Home Depot, bought what I needed…. EPIC FAIL. The box is so bad I couldn’t even post it on here!!!

Since I failed at arts and crafts, I started to cook… and let me tell you… I DID NOT fail at that!!!

Meatballs and Red Sauce

2 pounds ground venison

2 pounds ground beef

1 clove garlic

1 medium shallot

1 c mini bella mushrooms

1 c shitake mushrooms

1/4 c Penzy’s Tuscan Sunset Seasoning

1/4 c Pensy’s sweey basil

1/4 c grated Parmesean cheese

a couple shakes of red pepper flakes

a couple shakes of truffle salt

1/2 c Italian bread crumbs

1. In a food processor combine mushrooms, garlic and shallots.

2. In a large bowl mix all ingredients, including the mixture in the food processor. Mix with hands until it is well blended.

3. Form into 1″ balls and place on a parchment lined, rimmed cookie sheet.

4. Bake at 350 for 15 minutes. After 15 minutes, check for pink meat. If it is pink bake for another 5 minutes.

Use homemade or store bought red sauce and enjoy!

* you can substitute pork for venison in this recipe.

 

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A Sunrise Dune Run Fritatta

I woke up thinking that it was in the 40’s this morning…I was way wrong…31 degrees-that was it. I dragged Sasha out of bed….she is completely not a morning dog, but as soon as she saw the running shoes and the leash…game on! So we ran and ran and then ran up the dunes. I thought since we had so much rain lately, the sand would be wet and it would be so easy to run up them….WRONG. Sand dries really fast!!! I felt the burn!!!  So 2.5 miles and 2 runs up the dune and 2 runs down…I was dying…Sasha was pulling to keep going… How much more beautiful could a sunrise be?

We ran on the beach for a distance and Sasha went for a swim, it was still  in the 30’s! We ran back home admiring the leaves and hoping that little miss polar bear club would dry off before I walked in the house. I walked in the door to find ATS in the kitchen, towel over his shoulder making this…It was the best post run breakfast ever!!!

Red pepper and Mushroom Fritatta- Servings:4

1/2c chopped shitake mushrooms

1 bunch of green onions

1 medium shallot

1 clove garlic

2 medium piquillo peppers (they are a little spicy)

10 eggs separated

1/2 sour cream

1/2c aged provolone

1. Saute’ the vegetables in olive oil and a little sea salt.

2. Separate the eggs… the final mixture needs to have 5 whole eggs and 5 egg whites.

3 Add the sour cream to the egg mixture.

4. In a cast iron skillet, warm a little olive oil over medium heat.

5. Pour the egg mixture into cast iron skillet and then add the sauteed vegetables, then add the cheese on top.

6. Do not stir the eggs but let them cook for 5-10 minutes or until the eggs start to solidify.

7. Place the skillet in the oven under the Broiler, set on High.

8. Be sure to watch the skillet it will cook fast from this point and will burn very easy.

9. Once the fritatta starts to expand and brown remove from oven, check for done-ness, and enjoy!!!

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